Fish with Jamie's Very Simple Curry and Cilantro & Lime Rice (and Happy 3rd Blogoversary to Me!)

Another quick post before my wellness event tomorrow. It has been a late night finishing the prep and it will be an early morning tomorrow as I have to be out the door around 6:00 AM, but I just had to post because I realized today is the 3rd Blogoversary of Kahakai Kitchen! Whoo Hoo! It's been three years of wonderful friends and fabulous food and just under 800 posts too. Thanks to all of you for your friendship and support over the past three years. Your visits, comments, and positive feedback mean so much to me. I am lucky to have so many great friends--those I have met in person and those who I feel like I know so well even though we have not (yet!) met face to face. You are all awesome!

Our theme for I Heart Cooking Clubs is "April Showers" focusing on spring and all that is fresh and growing. When showers hit, I like to have food with bright colors and flavors so I picked a couple of easy recipes from Jamie to showcase the bounty from last week's farmers market visit--fresh local fish, cilantro, scallions, limes, and cherry tomatoes. I was craving a sunny plate of curry and rice so I made the Very Simple Curry and Cilantro and Lime Rice from "Jamie's Food Revolution" and served it with my fresh fish--grilled in just a bit of olive oil.

This recipe can be found in "Jamie's Food Revolution" on page 271.

Very Simple Curry

"Jamie's Food Revolution" by Jamie Oliver

(Serves 4)

6 scallions

a large bunch fresh cilantro

olive oil

5 heaped teaspoons curry powder

1 Tbsp butter

2 (14 oz) cans of coconut milk

sea salt

juice of 1 lemon

Trim and finely slice your scallions. Finely chop your cilantro. Put a pan on low heat and add 2 good lugs of olive oil. Sprinkle in the curry powder and add the scallions. Stir around and add the butter. Cook for 20 to 30 seconds and when it's all bubbling nicely, add your coconut milk. Bring to the boil, then turn the heat down and simmer for 2 minutes. To finish, season to taste with salt and stir in the cilantro and lemon juice. Serve hot, with your frozen fish or meat.

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You can find this recipe in "Jamie's Food Revolution" on page 96

Cilantro & Lime Rice

"Jamie's Food Revolution" by Jamie Oliver

(Serves 4-6)

· 2 cups cooked basmati rice
· Large bunch of cilantro
· 2 limes
· Extra virgin olive oil
· Sea salt
· Freshly ground pepper

Cook your rice. Pick the cilantro leaves off the stalks and finely chop. Zest your limes and cut them in half. Mix the cilantro and lime zest into your rice, then squeeze over the lime juice. Drizzle over a good lug of extra virgin olive oil and season with salt and pepper. Stir well and serve


Notes/Results: A sunny, colorful meal. Both recipes turned out well--full of good flavors that really complemented the buttery, moist grilled fish. The scallions and lemon enhance the curry flavor in the sauce and it went well with the lime and cilantro in the rice. I used a brown basmati rice--because that's what I had on hand,(and I like that extra fiber!) ;-) Jamie has a recipe for Perfect, Basic Rice that I followed (click on the link to see the recipe), I just adjusted the time for the brown rice and crossed my fingers that it would work. It did--my rice was light and fluffy and didn't stick together. I would make both of these recipes again.

You can see how April Showers inspired the other IHCC participants by going to the post here and following the links.

Wish me luck that everything goes smoothly tomorrow. ;-)